5.6.3 Paraphrased - D.docx

Contents {#contents.TOCHeading} ======== [Congee 1](#congee) [Ingredients 1](#ingredients) [Methods 1](#methods) [Method 1 1](#method-1) [Method 2 2](#method-2) [Method 3 2](#method-3) [Tips 2](#tips) [Serving Congee 2](#serving-congee) [Youtiao - Doughnut stick (China) 2](#youtiao---doughn...

Contents {#contents.TOCHeading} ======== [Congee 1](#congee) [Ingredients 1](#ingredients) [Methods 1](#methods) [Method 1 1](#method-1) [Method 2 2](#method-2) [Method 3 2](#method-3) [Tips 2](#tips) [Serving Congee 2](#serving-congee) [Youtiao - Doughnut stick (China) 2](#youtiao---doughnut-stick-china) [Ingredients 3](#ingredients-1) [Method 3](#method) [Pho (Vietnam) 3](#pho-vietnam) [Banh Mi (Vietnam) 4](#banh-mi-vietnam) [Ingredients 4](#ingredients-2) [Assembly 4](#assembly) [Variations 5](#variations) [Head Cheese Banh Mi (Bánh mì giò thủ) 5](#section) [Sardine Bánh Mì (Bánh mì cá mòi) 5](#section-1) [Fried Egg Bánh Mì (Bánh mì ốp la) 5](#section-2) [Meat and Cold Cuts Bánh Mì (Bánh mì thịt) 5](#section-3) [Meatball Bánh Mì (Bánh mì xíu mại) 5](#section-4) [Fish Cake Banh Mi (Bánh mì chả cá) 6](#section-5) [Roasted Pork Belly Bánh Mì (Bánh mì heo quay) 6](#section-6) [Kai Jeow - omelette with rice (Thailand) 6](#kai-jeow---omelette-with-rice-thailand) [Kai Jeow Moo Sap 6](#kai-jeow-moo-sap) [Khai yat sai 7](#khai-yat-sai) [Khao khai chiao 7](#khao-khai-chiao) [Vegan Thai Omelet /Kai Jeow Cha Om 7](#vegan-thai-omelet-kai-jeow-cha-om) [Khao Yam - rice salad (Thailand) 7](#khao-yam---rice-salad-thailand) [Kaya Toast (Malaysia, Singapore) 8](#kaya-toast-malaysia-singapore) [Asian Flatbreads - Roti Canai, Jian Bing (Malaysia) (China) 9](#asian-flatbreads---roti-canai-jian-bing-malaysia-china) [Roti Canai 9](#roti-canai) [Jian Bing 10](#jian-bing) [Nasi Goreng (Indonesia) 10](#nasi-goreng-indonesia) [Nasi goreng ayam 10](#nasi-goreng-ayam) [Nasi goreng kampung 10](#nasi-goreng-kampung) [Silog (Philippines) 11](#silog-philippines) [Tapsilog 11](#section-7) [Hotsilog 11](#section-8) [Tosilog 11](#section-9) [Cornsilog 11](#section-10) [Longsilog 11](#section-11) [Bangsilog 12](#section-12) [Chosilog 12](#section-13) Westerners have preconceived notions about breakfast items, such as toast, cereal, pancakes, donuts, and, of course, eggs. When it comes to breakfast, though, there is a whole different expectation in China. It\'s almost always savoury, and it frequently includes bold flavours that aren\'t common in American breakfasts. People in major cities frequently have breakfast on the fly, purchasing food from street vendors selling everything from congee to steamed buns to crepes. Congee ====== Many Asians start their day with a hot serving of congee or zhou, a watery rice gruel that resembles porridge. The diversity of flavours used to produce congee will never become boring, as compared to a porridge that often or not may be a forceful serve rather than an enjoyable breakfast. Congee can be sweet or savoury, with flavours ranging from chicken to mushrooms. If meat is used, it is frequently marinated before being cooked with the rice. Congee (also known as jook in Cantonese) is derived from the Indian term kanji, which refers to the water used to boil the rice. Ingredients ----------- - **Long-grain rice** - Congee can be made with various types of rice, including white long-grain, jasmine, basmati, and short-grain. Cooking times varies for each. Brown rice, if used, requires longer soaking hours ranging anywhere from 1 to 3 hours. - **Water** - You can also use chicken, vegetable, or buff stock to add flavour. - **Salt** -- To taste. - **Oil** - sunflower oil, or peanut, vegetable, or olive oil - **Minced ginger and garlic (optional)** -- Can be used to enhance flavour. - **Flavour Pairings (optional) --** Shredded bok choy, chopped peanuts, lotus root and gingko nuts enhance flavour, texture, and nutritional value of congee. - **Meats to be used (optional) -** Shredded chicken, pork, and soft-boiled egg Methods ------- There are three methods for cooking congee, each of which results in a slightly different texture. Some of the steps are the same across all 3, some are specific to the method. If at any time you feel your congee is too thick, you can add a little boiling water to the mixture. Start by washing the rice and allow it to soak for 30 minutes, this helps each grain absorb just a little water before being cooked. The absorption helps prevent the rice from being mushy when cooked as well ensures that the grains are evenly cooked. ### Method 1 After following the initial soaking process (as discussed above), boil the rice in the appropriate amount of water and follow the steps below. - When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice). - Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours. - Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts. ### Method 2 After following the initial soaking process (as discussed above) drain the rice and follow the steps below. - Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture. - In a large pot or Dutch oven, boil the water and add the rice. - Turn the heat down to medium and keep stirring the rice for five minutes. - Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings. ### Method 3 After following the initial soaking process (as discussed above) drain the rice and follow the steps below. - Put the soaked rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee. - Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water. - Bring it to a boil again, lower the heat to medium, and cook for 15 minutes. - Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings. ### Tips - The rice will continue to absorb liquid as it rests. If the congee isn\'t as thick as you like, remove the pot from the heat, keep it covered, and let it rest for about 15 minutes. - To store leftover congee, keep it in a sealed container in the refrigerator. It will keep for up to five days. - Reheat congee slowly in the microwave or on the stovetop just until warm. Stir in a little more liquid as needed to loosen up the porridge. Serving Congee -------------- There are no rules about what you can add to congee. Typically, people add meat, fish, vegetables, and herbs: - Add cooked shredded chicken, ground pork, or Chinese sausage, or a soft-boiled egg. - Cooked mushrooms, bok choy, Chinese cabbage, and bamboo shoots make a nice addition. - You can also add classic Chinese ingredients like shredded lotus root and ginkgo nuts. - Add crunch with crushed peanuts or brightness with fresh cilantro or Thai basil. - Make a sweet version of congee with raisins, Chinese dates (jujubes), and a bit of rock sugar. Youtiao - Doughnut stick (China) ================================ They are dipped in warm congee, the same way you would dip a doughnut into a cup of coffee. In northern China, where wheat is the staple crop, crullers are dipped into a thin soymilk beverage, which can be either sweet or salty. Ingredients ----------- They are the equivalent of savoury donuts or churros. While youtiao is typically eaten for breakfast with congee in China, they can also be found in various East and Southeast Asian cuisines, from Cambodia to Laos, and even the Philippines and Thailand, though the pastry is called by different names. Youtiao has a golden brown, well-puffed skin and a light, airy interior. Traditional Chinese cooks generate these properties with a variety of special ingredients, including dried cuttlefish bones as a source of calcium carbonate and Chinese ammonium powder. However, such resources may be difficult to find due to scarcity. Instead, a generous amount of baking powder works just as well to create that airy texture. An egg must be incorporated to add richness and structure. Adding oil, on the other hand, makes the dough too sloppy and doesn't add much flavour or richness. Instead, use butter, which offers additional flavour. (seriouseats, n.d.) Method ------ - In a medium bowl, whisk water and egg until smooth and well combined; set aside. In the bowl of a stand mixer, whisk flour, baking powder, and salt until thoroughly combined, about 30 seconds. - The firsts tep when making youtiao is mixing together the egg and water in one bowl, and the dry ingredients in another. - Once these two are ready, add the butter to the egg mixture. - Set bowl onto stand mixer and, using a dough hook, mix on low speed until liquids are absorbed and no dry flour remains, about 3 minutes. Make sure to fully develop gluten through extensive kneading up front to provide structure. - Another important aspect of successful youtiao is shaping: Before frying, strips of dough should be sandwiched together, squeezed in the centre lengthwise with a chopstick, and stretched until doubled or tripled in length. When done correctly, the pastry should look like a butterfly when split in half, with an open, airy crumb structure and occasionally cavernous holes. To maximise extensibility, rest the combined dough overnight---or at least for a few hours---to relax the gluten sufficiently to stretch smoothly. - Add oil to a pan. The ideal temperature range for the oil is anywhere between 390°F to 400°F; any lower, and the dough wouldn\'t puff as vigorously; any higher, and the exterior would cook too quickly, preventing the pastry from reaching its full volume. Oil temperature and rapid movement are critical in increasing puffiness. To avoid the dough\'s exterior \"setting\" too quickly, turn the dough frequently as it helps in even cooking and allows the dough to expand evenly. Youtiao is typically served with congee for breakfast or lunch. If you want something lighter, it\'s customary to dip them in sweetened soy milk. Youtiao can also be wrapped in steamed rice noodles (a favourite dim sum item), or chopped and stir-fried. (seriouseats, n.d.) Pho (Vietnam) ============= Pho, Vietnam\'s famous breakfast dish, is a hearty meal with various nutritional values. It is a hearty meal with protein from buff, chicken, pork, or tofu, and contains polyphenols from spices and herbs like cilantro and basil. Pho is often gluten-free due to rice noodles, but the quality depends on the ingredients and processing. While a gluten-free diet may not always be healthier, pho can be a good gluten-free breakfast option. More of this topic will be covered in Unit 7. Banh Mi (Vietnam) ================= Banh mi has been around for 130 years, from the 1880s to 1954, when France conquered Vietnam. During that time, the French forced Vietnamese to work in slave-like conditions on opium and rubber plantations, and they were treated to severe conditions.  During this time, the French introduced them to Catholicism, the French language, and food. (SCMP, n.d.) A traditional banh mi sandwich consists of meat, pickles, veggies, chilli, and mayonnaise on an airy, crusty baguette. The tastiest banh mi is found on the streets of Vietnam, or in small cafes. It comes together quickly, is inexpensive, and tastes even better as a result. (spruce, n.d.) Ingredients ----------- The bread in a bánh m sandwich is a fusion that pays homage to the dish\'s French-Vietnamese origins. While the outside resembles a baguette, the interior is softer and chewier, reminiscent of French bread. The crust remains crisp and delicious. The vegetables contribute significantly to the bánh m sandwich\'s distinct texture. A crunchy aspect is provided by quick pickled matchstick pieces of carrots, cucumbers, and daikon radishes. For added flavour, garnish with fresh cilantro, mint, and jalapeo slices. Pickling with white vinegar, salt, and sugar is simple. Traditionally, bánh mì sandwiches include pork pâté as a layer atop roast pork. Country pâté, a mix of ground pork, veal, and chicken livers, and spices, adds a smooth texture and rich flavor to the sandwich, complementing its other bold flavors. It\'s a great addition to the sandwich. Assembly -------- The order of assembly of the bahn mi is essential to its taste as well. - Bread - Cut the bread in half lengthwise, then start constructing. - Thinly sliced jalapenos, as many as you can stand. - A bouquet of mint and cilantro leaves. - Cucumber slices, thinly sliced. - A small amount of pickled carrot and daikon radish. - A thin layer of sliced roast pork. - Several slices of country pâté, 1/8\" thick. - A generous spread of mayonnaise. - Bread. - Sriracha coat over everything. (epicurious, n.d.) Variations ---------- ### Head Cheese Banh Mi (Bánh mì giò thủ)This is a typical Vietnamese banh mi sandwich with head cheese as its major ingredient. The bánh mi rolls are divided and commonly filled with a Vietnamese assortment of pork ears, skin, fat, and tendons before being made into a roll and sliced to make the sandwich. Pickled daikon and carrots, cucumbers, coriander, and sliced chili peppers are common accompaniments to the slices of head cheese. The sandwiches are available at street food booths across the country. Sardine Bánh Mì (Bánh mì cá mòi) Bánh mi cá moi is a traditional Vietnamese sandwich made with sardines as the primary ingredient. The sandwich is usually served with canned sardines in a mildly spicy tomato sauce. The sardines are mashed into a split bánh m roll slathered with mayonnaise, then topped with standard accompaniments such pickled carrots and daikon, coriander, sliced chilli peppers, and a drizzle of soy sauce, fish sauce, or Maggi flavouring for umami. Fried Egg Bánh Mì (Bánh mì ốp la) THis is a traditional Vietnamese sandwich variation that features fried eggs as the main ingredient. The fried eggs can be used instead of or in addition to meat in the sandwich, such as ch la pork sausage or slices of roasted pork belly. The eggs are frequently packed within a bánh mi roll and garnished with cucumbers, tomatoes, coriander, and pickled daikon and carrots. Mayonnaise, soy sauce, and hot chilli sauce are common condiments. Depending on the variation, the sandwich may also include additional components such as headcheese or liver pâté. Meat and Cold Cuts Bánh Mì (Bánh mì thịt) The sandwich is constructed with various Vietnamese cold cuts such as sliced roasted pork, sliced pig belly, chả (sliced ham), or ch la pork sausage, cucumbers, mayonnaise, pickled carrots and daikon and liver pâté put into a bánh mi roll. Coriander, black pepper, and sliced chilli peppers are common garnishes for the sandwich. These meat-filled sandwiches are popular among schoolchildren and manufacturing workers throughout Vietnam. Bánh mi thịt is typically eaten for breakfast and lunch. Meatball Bánh Mì (Bánh mì xíu mại) This variation is a traditional Vietnamese sandwich made with ground pork meatballs as the main ingredient. Meatballs are often made using ground pork, cornstarch, fish sauce, garlic, black pepper, onions, and jicama. They\'re cooked in a tomato, garlic, oil, sugar, and fish sauce. To make the sandwich, place the meatballs and sauce in a cut bánh mi roll. Typically it is garnished with coriander, pickled daikon, and carrots, and sliced chilli peppers if preferred. Fish Cake Banh Mi (Bánh mì chả cá)Bánh mì chả cá is a traditional Vietnamese type of bánh mi sandwich made with fish patties as the main ingredient. To prepare it, a bánh mi roll or baguette is split lengthwise and filled with fried fish cakes and classic bánh m fare such as scallions, coriander, soy sauce, chili peppers, or pickled daikon and carrots. The fish cakes can be pre-made or prepared from scratch, and the paste is formed into patties, which are then fried until golden. This sandwich can be bought at street stands throughout the country. Roasted Pork Belly Bánh Mì (Bánh mì heo quay)Bánh mì heo quay is a traditional Vietnamese bánh mi sandwich variation made with roasted pork belly as the main ingredient. The sandwich is then dressed with mayonnaise, pickled carrots and daikon, cucumbers, cilantro, and chives. If desired, chili peppers can be added as a topping. One side of the sandwich can also be spread with chicken liver pate before the sliced pork belly is added. It can be considered very spicy. (tasteatlas, n.d.) Kai Jeow - omelette with rice (Thailand) ======================================== Kai jeow (also spelled khai jiao, khai jiaw, kai jeaw, or kai jiew) is a Thai fried omelet. The puffed-up texture formed by frying whisked eggs in hot oil is what distinguishes it. It is usually combined with fish sauce and green onions, although it can also incorporate ground pig or buff. It is a famous street snack in Thailand as it is quick and inexpensive to obtain. Thai omelets distinguish themselves from American and European omelets by their distinct umami flavour and texture combination. The fish sauce along with green onions in Thai omelets add a deep savoury flavour. These omelets are light or golden brown since they are fried. The outermost edges of the omelets are crispy, while the centres are thick and fluffy (albeit not as fluffy as cloud eggs). (glutto, n.d.) Traditional Thai omelets come in a variety of flavours. They are all produced by frying an egg in oil, but they contain different components and are decorated differently. Here\'s a list of different variations for this omelet. - kai jeow moo sap -- This omelet contains pork mince. - kai yad sai / kai yat sai -- Thai stuffed omelet (typically folded into a square) with pork, buff, chicken, or vegetables. - khao khai chiao -- Thai omelet that has white rice and chili sauce on the side, as well as cucumbers. - khao khai chiao songkhrueang -- khao khai chiao topped with minced pork and vegetable stir-fry - kai jeow cha om -- Thai omelet with [acacia](https://en.wikipedia.org/wiki/Acacia_sensu_lato) leaves known as cha om - khai chiao khai mot daeng -- Thai omelet containing red ant eggs - la tiang -- a thin, mesh-like omelet filled with pork, shrimp and peanuts (folded into a square) Kai Jeow Moo Sap ---------------- This recipe is for a Chinese-style egg omelette with ground pork, garlic, scallions, soy sauce, and pepper. It is deep-fried in oil until golden brown and crispy on the outside, while still being soft and fluffy on the inside. Whisk two room temperature eggs in a large bowl until they are light and frothy. Add two ounces of ground pork, garlic, and scallions to the bowl and stir to combine. Heat four cups of canola or vegetable oil in a wok or medium deep-sided skillet over medium-high heat until it is shimmering and almost smoking. Pour the egg mixture into the center of the hot oil and cook until the underside is browned and the top is set, about 1 minute more. Turn the omelette and cook until the other side is browned, about 1 minute more. Transfer the omelette to a fresh plate and slice it into four pieces. Garnish with cilantro leaves and serve immediately with Sriracha sauce on the side. (wine, n.d.) Khai yat sai ------------ Khai yat sai is a sort of omelette that originated in Thailand. Khai yat sai translates to \"stuffed eggs.\" To make the dish, softly fry the eggs, season with oyster sauce or fish sauce, top with ingredients such as spring onions, carrots, tomatoes, peas, ground buff or pork, and fold over before serving. When folded over, the omelette appears to be packed. Khai yat sai is best served alone or with rice and fish sauce-marinated chilli peppers on the side. (atlas, n.d.) Khao khai chiao --------------- Traditionally, this Thai-style omelette is eaten with rice. It\'s made with eggs, fish sauce, lemon juice or vinegar, and optional soy sauce, cornflour, or rice flour. This combination is delicately browned in vegetable oil. Unlike traditional omelettes, this Thai variation is merely flipped, not folded. Khai chiao can be topped with a variety of ingredients, with chilli sauce and cucumbers customarily served on the side. (tasteatlas, n.d.) Vegan Thai Omelet /Kai Jeow Cha Om ---------------------------------- This recipe is generally requires cha om, but can be modified with different greens such as spinach, chard or rocket, depending on availability. The dry ingredients consist of chickpea flour, rice flour, baking powder, turmeric powder, salt, and pepper. The wet ingredients include water, olive oil, and soy sauce. Cha om, a type of climbing wattle, is added to the batter after being picked, washed, par-boiled, and cooled. If cha om is not available, spinach, chard, mushrooms, or rocket can be used as a replacement. After mixing the dry ingredients in a bowl, the wet ingredients are added and whisked together. Then, the cha om (or alternative greens) is mixed in, and the batter is allowed to rest for at least an hour before cooking. The batter can be fried in a pan with oil, forming either thin or thick omelets. The omelets are cooked until golden brown on both sides, and then transferred to a chopping board to be cut into serving pieces. This recipe offers a flavorful and healthy alternative to traditional egg-based omelets. Chickpea flour is high in protein and fiber, making it a great choice for vegetarians and vegans. The addition of cha om (or alternative greens) provides additional vitamins and minerals, making it a nutritious meal option. (Holisticchefacademy, n.d.) Khao Yam - rice salad (Thailand) ================================ In Thailand\'s southern region, particularly in the lower south, Khao Yam (Spicy Rice Salad with Vegetables) is a popular breakfast or lunch dish. In the native Malay language, it is known as \"Nasi Kerabu,\" where \"Nasi\" means \"rice\" and \"Kerabu\" means \"mixed,\" and it means cooked rice blended with Budu juice. Khao Yum comes in a variety of forms, each with its own name, such as \"Khao Yam Bai Pan samor or Khao Yam Narathiwat,\" \"Khao Yam Bai Yo,\" \"Khao Yam Ya or Khao Yam Saya,\" and so on. Khao Yam is supposed to have emerged from southern Thailand and Malaysia. (Medium, n.d.) Khao yam is a rice salad that originated in Southern Thailand and is known for its complex array of ingredients. While the dish can be challenging to replicate due to its use of regional ingredients, Thai cooks say that it can be made with any fresh ingredients that fit its tart, salty, and herbal profile. The main components of the dish are vegetables and herbs, but cooks can use any they have on hand. Some of the unique ingredients that are commonly used in khao yam include sour mango, carrot, pomelo, long bean, kaffir lime leaf, lemongrass, ground dried shrimp, ground roasted coconut, bai chaplu (bitter leaf), chamuk plarot (rosy milkweed), sesame seeds, ground white almond, and both banana and bird\'s eye chilies. The rice used in khao yam is not plain jasmine rice, but is instead colored with butterfly pea blossom and gardenia fruit to make the grains purple and yellow, respectively. While many of the ingredients in khao yam are selected for their taste and appearance, some also have health benefits. For example, Southern ingredients like bai yor (Indian mulberry) and moringa flower are said to provide immunity-boosting antioxidants, boost circulation, and help fight cancer. One key ingredient in khao yam is nam budu, or the liquid from pickled fish mixed with salt. This ingredient is used as the base for the salad dressing and is found in many Southern Thai dishes. However, variations of khao yam exist, such as those found in Nakhon Si Thammarat, which uses a curry paste-based dressing, and in Phang Nga, Chumphon, and Ranong, which incorporates pickled vegetables and a liquid derived from shrimp paste. While khao yam can be labor-intensive to prepare, it is a beloved dish that inspires devotion among those who love its complex flavors and unique ingredients. (Michellin, n.d.) Khao Yam is also high in minerals, protein, carbohydrates, and fibre. helps to keep the excretory system running smoothly. The Institute of Nutrition Study at Mahidol University has published research findings. Khao Yam has been found to have a high nutritional value. It reflects southern eating culture because it incorporates an array of vegetables and herbs, each having its own flavour, scent, and colour. \"Nam Budu\" is Khao Yam\'s primary identity. The Nam Budu is the reason for Khao Yam\'s outstanding flavour. Traditionally, budu sauce was sprinkled over rice. Pure Budu water has been utilised in a true Islamic recipe, however it will not be used in a recipe from the Upper South. The core of Khao Yam Budu is \"Nam Budu,\" which is difficult to produce since the process of producing Budu juice demands extensive fermentation, including the proper ingredients and timing. (Medium, n.d.) Kaya Toast (Malaysia, Singapore) ================================ Kaya is a thick and creamy Singaporean coconut jam that is famous throughout Southeast Asia. Consider it a cross between a rich coconut custard and dulce de leche. Fresh pandan leaves give kaya jam its flavour, infusing the coconut egg custard with a gentle, grassy vanilla aroma. If you can\'t obtain fresh pandan leaves, pandan extract can be used instead. Once the custard base is made, a quick caramel is made, and the two are combined to make a beautiful golden jam. Kaya toast requires only bread and butter. (Spruce, n.d.) Kaya is a sweet coconut jam that is traditionally consumed in Southeast Asia with crustless white toast and cold salted butter, as well as with strong black coffee with evaporated milk and sugar. Kaya is made from just three ingredients: coconut, egg, and sugar. It can have a custard-like consistency, or it can be dense and have a peanut butter-like texture. Kaya is typically enhanced with pandan leaf, butterfly pea, or saffron to give it a bright hue with aromatic hints of vanilla and hazelnut. While kaya is traditionally used as a spread or to accent desserts, it has also been used creatively in cocktails, parfaits, and even chicken stew. The history of kaya goes back to the 16th century and was influenced by the Portuguese culinary colonial influences in Asia. The dish is thought to have originated with Hainanese cooks who worked on British ships. They eventually relocated in Singapore and began selling their meals to locals, who substituted the British jams with local coconut spreads. It was traditionally steamed and consumed by itself, but in the 20th century, it was served as a spread on bread, especially in kopitiams in Malaysia and Singapore. Today, kaya can be found in most Asian specialty stores in the West. Today, kaya toasts include Kaya spread on butter crackers, steamed bun kaya toast, and French kaya toast. (Tastecooking, n.d.) (Tasteatlas, n.d.) Asian Flatbreads - Roti Canai, Jian Bing (Malaysia) (China) =========================================================== Roti Canai ---------- Roti canai is a sort of flatbread with Indian origins that is popular in Malaysia, Singapore, Indonesia, Brunei, and Thailand. It\'s created using wheat, water, eggs, and oil (usually, ghee, clarified butter used in Indian cooking). The dough of roti canai is repeatedly folded to acquire its unique texture, resulting in layers that are tender on the inside and crispy on the exterior. Originally brought to Malaysia by Indian labourers, roti canai is often served as an accompaniment to curries in its characteristic round form. It can be eaten on its own or shredded and added to the curry. (TasteAtlas, n.d.) Malaysians, like Indians, use the name \"roti\" for all sorts of bread because the word has an identical meaning in Sanskrit. \"Canai\" has contested origins: some claim it is derived from Chennai, while others believe it is derived from the same Malay term that means \"to knead.\" It\'s also possible that the word came from \"chana,\" a North Indian meal with chickpeas in gravy that\'s eaten with a similar style of bread. Roti canai is a cousin of the paratha, however it is not available in India, even though the Malabar parotta is comparable to it. The presence of roti canai in Malaysia can be traced back to the British occupation. Although there had previously been Indians in \"British Malaya\" (British-controlled states on the Malay Peninsula and Singapore), more Indians emigrated when the British began importing workers from Tamil Nadu. As more Indians arrived in British Malaya near the turn of the century, they began selling paratha on the streets. The paratha impact may be seen in Penang and Singapore, where roti canai is also known as roti prata. Roti canai was the primary food sold by Indian vendors in both towns and villages across the Malayan peninsula during the 1920s. Despite its Malaysian origins, the flatbread was brought over by Indians and has colonial roots. Mamaks, or Indian Muslims, are responsible for introducing the dish throughout the country. Mamaks even infused their unique flavour into dals (thickened with coconut milk) and curries (scented with pandan and fried coconut paste). Roti canai, along with numerous other meals, is easily classified as immigrant food. (slurrp, n.d.) Roti canai is a cousin of the paratha, but it is not available in India. It was introduced to Malaysia by Mamaks, or Indian Muslims, who infused their unique flavour into dals and curries. Roti canai is a cousin of the paratha, but it is not available in India. The presence of roti canai in Malaysia can be traced back to the British occupation. Roti canai was the primary food sold by Indian vendors in both towns and villages across the Malayan peninsula during the 1920s. Mamaks, or Indian Muslims, are responsible for introducing the dish throughout the country. Roti canai, along with numerous other meals, is easily classified as immigrant food. Jian Bing --------- Jian bing, perhaps the most western-like breakfast on the list, are egg-filled breakfast crepes. The crepe is made of flour and is traditionally topped with egg, scallions, cilantro, sweet soybean paste, and chili sauce. However, as street food, modern jian bing is often filled with ingredients such as ham and cheese. Jianbing is a popular Chinese street breakfast consisting of a savory crêpe made from wheat and mung bean flour, topped with eggs, fried wonton strips, cilantro, scallions, pickles, hoisin and chili sauces, and lettuce. It originated in Shandong Province during the Three Kingdoms Period and is cooked fresh to order on a circular cast-iron grill. Jianbing vendors set up in unused spaces and there is always a line, as the dish is never cooked ahead of time to preserve its crispness. The history and recipe for jianbing vary by region and even by vendor, with differences in the batter and fillings used. Some fillings include Chinese sausage, shredded carrot, grated radish, chicken, or bacon. Replicating the dish can be challenging without months of practice and tuition from a master. Recently, Western pioneers have started to bring jianbing to America and Britain, but the dish remains a best-kept culinary secret in China. (seriouseats, n.d.) There are two main types of jianbing: Shandong jianbing and Tianjin jianbing guozi. A Shandong jianbing has a crispy fried cracker called báocuì inside, while a Tianjin jianbing guozi has a deep-fried dough stick called yóutiáo inside. The pancake of the Shandong jianbing is slightly crispier due to the use of coarse flour like millet flour, while the Tianjin version uses mung bean flour, resulting in a softer texture. The first jianbing guozi in Tianjin can be traced back to around 600 years ago. (htt2) Nasi Goreng (Indonesia) ======================= Nasi goreng is a popular Indonesian fried rice dish that includes kecap manis, a sweet soy sauce, and terasi, a peculiar prawn paste that distinguishes it from other countries\' versions of fried rice. Terasi imparts a deep umami flavour to the dish and your kitchen. If you can\'t get terasi, substitute another type of Southeast Asian prawn paste or leave it out entirely. The meal is known as nasi goreng cina, or Chinese fried rice, without the terasi. (seriouseats, n.d.) Nasi goreng ayam ---------------- Nasi goreng ayam is a popular Indonesian fried rice dish that is also enjoyed in Singapore, Brunei, and Malaysia. Although there are numerous variations of this nasi goreng, it is typically made with chicken thighs, oil, salt, white pepper, shallots, rice, turmeric, soy sauce, fish sauce, galangal or ginger, garlic, scallions, kecap manis, and hot peppers. The majority of the components are fried with rice before being topped with fried eggs, fried shallots, and sliced chilli peppers. It is advised that nasi goreng ayam be served with prawn crackers on the side. (tasteatlas, n.d.) Nasi goreng kampung ------------------- Nasi goreng kampung is a typical Malaysian nasi goreng (fried rice) variant that is also popular in Singapore and Indonesia. Although there are numerous recipes, it is typically prepared with rice, onions, shallots, garlic, chilli peppers, anchovies, oil, water spinach, eggs, and salt. Puréed onions, shallots, garlic, and spicy peppers are cooked in oil with the anchovies. After adding the rice, eggs, and water spinach to the pan, the dish is stir-fried for a few minutes before serving hot. Nasi goreng kampung (countryside fried rice) is typically topped with tomato or cucumber slices and dried anchovies. Silog (Philippines) =================== Silog is a mixture of two words: \"sinangag\" (garlic fried rice) and \"itlog\" (egg). To begin making sinangag, fry chopped garlic in oil until crispy and golden. The garlic is then taken from the oil and placed aside, while the rest of the flavorful oil is used to heat and fragrantly sauté cold leftover rice. Crispy garlic flakes are reintroduced into the rice, resulting in a savory and delectable garlic fried rice. Finally, the sinangag is topped with a sunny-side-up egg, rounding out the traditional silog dish. (apetit, n.d.) TapsilogTapsilog is a popular morning dish in the Philippines, consisting of sliced buff jerky, known as tapa, a stack of garlic rice, and a fried egg. It is thought that the dish arose out of necessity, to meet the requirements of numerous workers looking for a quick, cheap, and nutritious meal. HotsilogHotsilog is a classic Filipino cuisine that consists of garlic fried rice, fried eggs, and hot dogs. Filipino-style hot dogs are red and juicy, with the sides sliced slightly. They\'re boiled, then fried in oil and served with garlic fried rice and sunny-side-up fried eggs on a dish. Hotsilog is usually eaten for breakfast, with banana ketchup, atchara (pickled shredded papaya), and tomato slices on the side. TosilogTosilog is a classic Filipino cuisine that consists of garlic fried rice, fried eggs, and tocino (cured pork with salt, garlic, sugar, and spices). The cured pork is simmered in water before being fried in oil and served with garlic fried rice and sunny-side-up fried eggs. The meal usually comes hot for breakfast, with a spicy vinegar dip. Tocino (to), sinagang fried rice (si), and itlog fried eggs (log) are all included in the dish\'s name. CornsilogCornsilog is a typical Filipino cuisine that consists of garlic fried rice, fried eggs, and corned buff, also known as salt-cured buff brisket. The corned buff is boiled in a small amount of water before being fried in oil, often with onions and garlic, and served with garlic fried rice and sunny-side-up fried eggs. Traditionally served hot for breakfast, the dish is sometimes accompanied by sliced tomatoes. The dish\'s name includes all three ingredients: corned buff (corn), sinagang fried rice (si), and itlog fried eggs (log). LongsilogLongsilog is a breakfast meal that originated in the Philippines. Longganisa sausage, sinangag (garlic rice) and itlog (fried eggs) make up the dish and its name. The Filipino-style sausages (pork, garlic, vinegar, salt, sugar) are boiled and fried till crispy in their own fat, while the garlic rice and eggs are fried in oil. Longsilog is generally served with freshly sliced tomatoes or cucumbers. BangsilogBangsilog is a typical Filipino breakfast dish that is part of the silog family of cuisines. Bangus (milkfish), garlic fried rice, and fried eggs comprise the dish. Marinated milkfish is pan-fried in oil. Cold cooked rice is fried in oil with garlic, then eggs are fried sunny side up. Bangsilog is made by layering all three components on a dish, with the rice typically topped with fried fish and eggs. Traditionally served for breakfast, the meal is frequently accompanied by fresh tomatoes or cucumbers on the side. ChosilogChosilog is a typical Filipino breakfast dish that is part of the silog family of cuisines. Chorizo sausage, garlic fried rice and fried eggs make up the dish. The Filipino chorizo is a savoury pork sausage recognised for its soft texture and flavour. Cold cooked rice is fried in oil with garlic, then eggs are fried sunny side up. Chosilog is made by layering all three components on a dish, with the rice typically topped with chorizo and fried eggs. Breakfast is generally served with coffee or milk on the side. (tasteatlas, n.d.) (variations)